Chickpea Stroganoff
- Reviews 5
Ready In: 45 mins
Serves: 4
Ingredients
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 2 -3 tablespoons olive oil
- 2 teaspoons ground paprika (sweet, rather than hot)
- 2 cups button mushrooms, halved
- 2 large tomatoes, peeled and chopped
- 2 (14 ounce) cans cooked chickpeas
- 1 teaspoon honey
- 1 tablespoon tomato paste
- 1 teaspoon mustard powder, mixed with 1 tablespoon water
- 3⁄4-1 cup vegetable stock
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- salt and freshly cracked peppercorn, to taste
- 10 ounces light sour cream
Directions
- Heat olive oil in a heavy-based pan over medium-high heat.
- Add sliced onion and garlic, and sauté until onion is golden brown and translucent.
- Stir in paprika powder and cook over gentle heat 2 minutes.
- Add mushrooms and sauté until soft, a couple of minutes.
- Add tomatoes, stir and cook a further minute.
- Stir in drained chickpeas, honey, tomato paste, mustard mixed with water and ¾ cup stock.
- Cover, and allow the mixture to simmer gently for 15 minutes, stirring occasionally to prevent mixture from sticking. Add remaining ¼ cup of stock if necessary.
- Stir in the fresh herbs and half the sour cream, and re-heat gently.
- Season to taste with salt and pepper.
- Serve over hot, freshly cooked rice with a dollop of sour cream on each serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off